Apple Muesli Bar Recipe

Apple Muesli Bar Recipe: Crave a snack that won’t leave you wanting more? This delicious recipe combines an airy apple with flavorful rolled oats, all held together with just enough spices to make the perfect chewy middle and crispy edge. Though slightly informal for very elegant eating, its ingredients are almost sure to be in your kitchen anyway.

These bars are all about variety. By throwing in your favourite nuts or seeds, adding in some raisins or more dates, or keeping it nut-free, you have countless dinnertime options. They hold up well, are straight-cut, travel beautifully, and work for meal prep too: they’re perfect for school snacks or a quick breakfast on the run.

What you get is true apple flavour (not just all cinnamon propping up the show), well-balanced sweetness and a good oat bite. The process is simple, the cleanup is light, and the whole batch stores well in an airtight container for several days or even months in the freezer. Follow along below to turn this apple muesli bar recipe into your go-to recipe.

Apple Muesli Bar Recipe Fom OohDish!

Apple Muesli Bar Recipe

Chewy, sturdy oat bars with real apple, just-sweet-enough, and a clean slice—ideal for lunchboxes or make-ahead breakfasts. Yields 12 bars; prep 15 minutes; bake 20–25 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine International

Servings 12

Calories 196 kcal

Equipment

• 20cm/8-inch square tin • Baking paper • Mixing bowl • Small saucepan or microwave-safe jug • Box grater • Measuring cups/spoons (or scale) • Spoon/spatula • Knife

Ingredients

  

• Dry
• 200 g 2 cups rolled oats
• 40 g ½ cup oat bran or quick oats (optional, for softer texture)
• 60 g ½ cup chopped nuts or seeds (almond/walnut or pumpkin/sunflower)
• 45 g ⅓ cup raisins or chopped dates
• ½ tsp fine salt
• 1 tsp ground cinnamon
• ½ tsp baking powder optional, lightens the crumb
• Wet
• 1 large apple coarsely grated (about 1 packed cup/150–180 g); lightly squeezed
• 120 g ½ cup unsweetened applesauce (or extra grated apple)
• 110 g ⅓ cup honey or maple syrup
• 60 g ¼ cup butter or coconut oil, melted and cooled
• 1 tsp vanilla extract
• 1 large egg lightly beaten (vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 min)

Instructions

 

• Heat oven to 170°C (fan 160°C). Line tin with baking paper, overhanging sides.
• In a bowl, combine dry ingredients. In a jug, whisk wet ingredients (apple last). Add wet to dry; fold until no dry pockets remain. Rest 5 minutes to hydrate.
• Scrape into tin and press very firmly into an even layer (use a second sheet of baking paper to compact).
• Bake 20–25 minutes until lightly golden at edges and the surface looks set, not glossy.
• Cool completely in the tin. Chill 30 minutes for clean cuts, then lift out and slice into 12 bars.
  

Notes

• Texture control: If the mix looks dry, add 1–2 tbsp applesauce; if overly wet, add 1–2 tbsp oats. If bars crumble, you didn’t compact enough or used too little binder—add 1 tbsp honey or an extra egg white next time.
• Swaps & add-ins (up to ½ cup total): Chopped dried apple, coconut, chia, cacao nibs, or chocolate chips. Keep nuts out for school-safe bars—use seeds only.
• Storage: Airtight 4–5 days at room temp, 1 week in the fridge, or 2–3 months frozen (separate with baking paper).
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Keyword apple muesli bar recipe, apple oat bars, healthy muesli bars, lunchbox snack, make-ahead breakfast, no refined sugar

Share Your Twist!

Made it your way? Don’t just say “turned out great”—give the useful bits. Tell us:

• Pan & batch: tin size, thickness, how many bars.
• Binders: egg vs. flax, honey vs. maple, any extra applesauce.
• Mix-ins: nuts/seeds, dried fruit, chocolate, coconut (exact amounts, please).
• Texture goal: chewy, crisp-edge, or cakey—and whether you actually pressed it firmly.
• Bake data: oven temp, minutes baked, fan or no fan.

Need inspo? Try these and report back—with measurements:

• Cookie-ish: add 2 tbsp almond butter + 2 tbsp chocolate chips.
• Super-chewy: +30 g applesauce, bake 2–3 min less.
• Seed-only (school-safe): swap nuts for pumpkin + sunflower seeds.
• High-fiber: 1 tbsp chia + 1 tbsp flax; rest batter 10 min before baking.
• Crumble-proof: 1 extra egg white if your bars are falling apart.

Now go make it better and prove it with numbers.

References :

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